Description
British culinary tradition shines through classic Devilled Kidneys, offering a piquant blend of tender lambs’ kidneys sizzling with spicy mustard and rich Worcestershire sauce. Hearty flavors dance on your palate, delivering a sophisticated breakfast or elegant appetizer that connects you to generations of English cooking.
Ingredients
Scale
Main Proteins:
- 24 deer kidneys, cleaned and chopped
- 1/2 pound fresh mushrooms (optional)
Seasonings and Spices:
- 1/4 cup flour
- 1 teaspoon cayenne
- 1 1/2 teaspoons dry mustard
- 1 teaspoon salt
- 1 teaspoon pepper
- Worcestershire sauce
Cooking Fats and Liquids:
- 6 tablespoons butter
- 3 tablespoons stock (chicken, venison, or beef)
Instructions
- Meticulously trim and dissect kidneys into uniform, petite morsels, ensuring precise and clean cuts.
- In a sizzling skillet, caramelize mushrooms with rich, golden-brown edges using a luxurious butter bath, then carefully transfer to a waiting plate.
- Create a dynamic seasoning blend by generously dusting kidney pieces with a provocative mixture of flour, fiery cayenne, pungent mustard, and complementary salt and pepper.
- Introduce remaining butter into a scorching hot pan, allowing it to melt and dance, then strategically place seasoned kidney pieces to sear at high heat for approximately 2 minutes on each side, developing a robust exterior.
- Reunite the previously sautéed mushrooms with the kidneys, gently cascade stock and Worcestershire sauce into the pan, allowing the liquid to embrace and meld the ingredients through a brief, aromatic simmer.
- Elegantly present the succulent kidney medley atop crisp, golden toast, serving immediately while flavors remain vibrant and temperatures peak.
Notes
- Perfectly clean kidneys by removing white membrane and visible fat for a smoother texture and less gamey flavor.
- Use clarified butter or ghee for higher cooking temperature without burning, ensuring crispy exterior on kidneys.
- Gluten-free option: Replace wheat flour with almond or rice flour to make recipe suitable for those with wheat sensitivities.
- Quick cooking prevents kidneys from becoming tough; aim for medium-rare doneness to maintain tenderness and rich flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Lunch, Dinner, Appetizer
- Method: Sautéing
- Cuisine: British
Nutrition
- Serving Size: 24
- Calories: 75 kcal
- Sugar: 0 g
- Sodium: 150 mg
- Fat: 3 g
- Saturated Fat: 1.8 g
- Unsaturated Fat: 1.2 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 0.2 g
- Protein: 6 g
- Cholesterol: 40 mg